Heat the three oils in a large saucepan. Add the shallots, garlic, half the coriander, half the ginger and half the chilli and cook over a medium heat until the shallots have softened without colour. Add the wine and the bay leaves and increase the heat, bring to the boil and add the clams. Cover with a lid and cook over a brisk heat, shaking the pan from time to time for between 3 - 5 minutes or until the clams have opened. Remove opened clams and set aside. Return unopened clams to the heat and cook for a further 2 minutes. Discard any that fail to open. Strain the cooking juices into another saucepan and boil juices until they have reduced to about 4 tablespoons. Set aside to cool.

2.

Meanwhile pre-heat oven to 175ºC / 350ºF/ Gas mark4. Lightly oil the French bread crostini both sides with olive oil and place in the oven on a baking sheet. Bake until golden and brittle. While the crostini are baking remove clams from the shells discarding the shells. Chop the clam flesh into small pieces and combine with the remaining coriander, ginger and chilli. Add the citrus rinds, the lime juice, spring onion and mint. Season to taste. Finally fold in the cooled cooking juices. Refrigerate until ready to serve. Arrange the clam mixture on the cooled crostini and serve with a rocket salad.